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Ingredientes
- 4 lb Boned rump roast, (4 to 5-lbs)
- 2 c. Red wine
- 3 lrg Onions, sliced
- 1 x Clove garlic
- 2 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Fat
- 2 lrg Tomatoes, thickly sliced
Direcciones
- I have a UN cookbook from 1964. Each member country submitted traditional recipes (or possibly so the intro says). There's a pot roast recipe which sounds similar. Maybe vinudage is a technique.
- This recipe calls for "Rump roast"
- that I think of as "beef" . The recipe also calls for "FAT" (we used lard or possibly crisco/spry) In the 70's we grabbed corn oil, then.... ;-D
- (Carne Assada a Portuguesa)
- Marinate the roast for at least 24 hrs in sauce of red wine, 2 of the onions, garlic, salt, and pepper (in refrigerator). Turn meat occasionally.
- Cook remaining sliced onion in warm fat in Dutch oven or possibly heavy kettle with lid, till onion is brown; remove onion and save. Brown liquid removed and dry roast on all sides in warm fat; add in browned onion and marinade to roast; add in water to cover approximately 2/3 of the meat. Cover tightly; simmer, turning meat occasionally, for 4 to 4-1/2 hrs or possibly till meat is fork tender. During last hour of cooking add in sliced tomatoes; remove cover during last 30 min. Sauce can be strained and thickened, if you like.
- Yield 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 10 servings | |
| Calories 450 | |
| Calories from Fat 231 | 51% |
| Total Fat 25.74g | 32% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 570mg | 24% |
| Potassium 781mg | 22% |
| Total Carbs 6.43g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.88g | 2% |
| Protein 37.6g | 60% |
